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Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products
Leena Prabhu1, Aase Vorre Skuland1, Paula Varela1
1Nofima AS, Richard Johnsensgate 4, 4068 Stavanger, Norway.
Foods (Basel, Switzerland)
|January 25, 2025
Summary
Researchers developed a new minced and moist salmon product for dysphagia patients. This texture-modified salmon meets International Dysphagia Diet Standardisation Initiative (IDDSI) level 5, offering improved texture and safety for long-term storage.
Area of Science:
- Food Science
- Nutritional Science
- Gerontology
Background:
- Dysphagia affects millions, necessitating specialized food textures.
- Texture-modified diets, like minced and moist (IDDSI Level 5), are crucial for safe swallowing.
- Salmon offers high nutritional value but requires modification for dysphagia diets.
Purpose of the Study:
- To develop a chilled, texture-modified salmon product suitable for dysphagia patients.
- To achieve International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 (minced & moist) standards.
- To ensure appealing sensory qualities and a safe shelf-life.
Main Methods:
- Atlantic salmon was processed (heat-treated, blended) and reconstructed with casein, whey protein, and fish protein hydrolysate.
- Products underwent heat treatment, chilling, and storage at 4°C for 29 days.
- Analyses included microbiology, instrumental texture, sensory evaluation, and IDDSI fork pressure testing.
Main Results:
- Products with fish protein hydrolysate exhibited enhanced softness and reduced adhesiveness compared to controls.
- Sensory analysis confirmed significant differences in flavor (fishiness) and texture (softness, adhesiveness) but not bitterness.
- Microbiological analysis confirmed product safety and quality after 29 days of chilled storage.
Conclusions:
- A chilled, texture-modified salmon product meeting IDDSI Level 5 was successfully developed.
- The product demonstrates good microbiological quality, safety, and desirable sensory/textural properties for shelf-life.
- This innovation supports age care facilities and commercial production of dysphagia-friendly foods.
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